IADR Abstract Archives
Effectiveness of Consuming Yogurt in Increasing Calcium Ion in Children
Objectives: The aim of this study is to determine the calcium ions and salivary pH before and after 7 days of consuming yogurt that contains two strains and one strain probiotics.
Methods: This study is a clinical experimental with pre and post test control group design. The samples were 30 students of Namira elementary school Medan, divided into 2 groups chosen trough purposive sampling. The calcium ion of saliva samples were measured by using Atom Absorption Spectrophotometry (AAS) and salivary pH using digital pH meter. The data were analyzed using T-test.
Results: The results showed that calcium ion of the group before and after 7 days consuming yogurt with two strains probiotics is 2,89±0,20 mmol/L increased to 3,28±0,22 mmol/L and one strain probiotic is 2,93±0.18 mmol/L increased to 3,05±0,19. pH of the group consuming yogurt with two strains probiotics is 6,56±0,26 decreased to 6,28±0,18 and one strain probiotic is 6,58±0,20 decreased to 6,33±0,15. Both of the calcium ion dan pH showed a significant difference (p<0,05). There was also a significant difference in calcium ion between group that consuming two strains compared to one strain probiotic yogurt (0,39±0,02 and 0,12±0,01) with p<0,05.
Conclusions: The conclusion of this study is consuming yogurt routinely can increase calcium ion and maintain the salivary pH at a normal level.
Methods: This study is a clinical experimental with pre and post test control group design. The samples were 30 students of Namira elementary school Medan, divided into 2 groups chosen trough purposive sampling. The calcium ion of saliva samples were measured by using Atom Absorption Spectrophotometry (AAS) and salivary pH using digital pH meter. The data were analyzed using T-test.
Results: The results showed that calcium ion of the group before and after 7 days consuming yogurt with two strains probiotics is 2,89±0,20 mmol/L increased to 3,28±0,22 mmol/L and one strain probiotic is 2,93±0.18 mmol/L increased to 3,05±0,19. pH of the group consuming yogurt with two strains probiotics is 6,56±0,26 decreased to 6,28±0,18 and one strain probiotic is 6,58±0,20 decreased to 6,33±0,15. Both of the calcium ion dan pH showed a significant difference (p<0,05). There was also a significant difference in calcium ion between group that consuming two strains compared to one strain probiotic yogurt (0,39±0,02 and 0,12±0,01) with p<0,05.
Conclusions: The conclusion of this study is consuming yogurt routinely can increase calcium ion and maintain the salivary pH at a normal level.